Richmond Corn Muffins

Oxmoor House
1 dozen


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1 (17-ounce) can whole kernel corn, well-drained
1/2 cup milk
2 eggs, beaten
2 teaspoons sugar
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt


Combine corn, milk, eggs, and sugar; beat well. Combine flour, baking powder, and salt; stir into corn mixture.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350° for 20 to 25 minutes.

Created date

February 2010